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The Coffee Pitt

12528 Harris Rd, Pitt Meadows · Restaurant

Official record from Fraser Health →

Inspection summary

The Coffee Pitt has been inspected 9 times by Fraser Health Authority since January 15, 2024. The most recent inspection, on April 22, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 4 separate inspections, most recently on April 22, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on March 27, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on March 27, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on February 27, 2025. For example: 208 - Foods obtained from unapproved sources [s. 11]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: No hot water detected at staff/universal washroom handsink. Staff reported a part is on order.
      • Corrective Action(s): Repair handsink to have hot and cold running water. Update inspector once complete.
      • Correct by: As soon as possible
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cinnamon buns with cream cheese frosting stored at room temperature for over 2 hours. Probed at 20C.
      • Corrective Action(s): Cinnamon buns discarded. Cream cheese frosting is a potentially hazardous food and is to be stored at 4C or colder Store cinnamon buns with cream cheese frosting in cooler until service.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) QUATS sanitizer spray bottle and cloth containers measured at 100ppm. Staff reported the solution last changed out yesterday afternoon.
      • 2) QUATS sanitizer cloth containers measured at 100ppm. Wiping cloth not fulling submerged. Staff report solution is changed out every 2 hours.
      • Corrective Action(s): 1) QUATS sanitizer spray bottle refilled. Measured at 200ppm. Change solution out daily.
      • 2) QUATS sanitizer cloth containers refilled. Measured at 200ppm. Change out solution more frequently if cloudy.
      • **Verify concentrations with test strips.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Scoop handle in contact with flour and brown sugar in stored bins.
      • 2) Open can of cranberry sauce stored in cooler.
      • 3) Raw turkey stored above cooked foods in stand up freezer.
      • 4) Pink residue noted on plastic film panel inside both ice machines.
      • Corrective Action(s): 1) Scoops removed and placed in the dishpit during inspection. Store scoops upright to prevent handle from contacting food.
      • 2) Cranberry sauce transferred into a food grade reusable container during inspection to prevent contamination
      • 3) Raw chicken moved to bottom shelf during inspection.
      • 4) Thoroughly clean and sanitize ice machine. Follow manufacturer's instructions.
      • Correct by: As soon as possible
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: No hot water detected at staff/customer washroom handsink
      • Corrective Action(s): Adjust/repair handsink to have hot and cold running water. All handsinks must be stocked with hot and cold running water, liquid soap, and paper towels for proper handwashing.
      • Correct by: As soon as possible
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Creamer in small white cooler probed at 12C.
      • Corrective Action(s): Staff discarded creamer. All cold potentially hazardous foods must be stored at 4C or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): (1) QUATS sanitizer buckets measured at 100ppm
      • (2) Coffee machine cleaning cloths not stored in solution
      • Corrective Action(s): (1) QUATS solution replaced - measured at 200ppm.
      • (2) Cloths were submerged in sanitizer solution.
      • *Staff reported solution is changed every 2 hours. Use a timer to assist with sanitizer solution replacement.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): (1) Metal cup being used as a scoop for the brown sugar.
      • (2) Ice scoop stored inside ice machine.
      • (3) Raw eggs stored on top shelf above ready-to-eat/cooked foods.
      • Corrective Action(s): (1) Metal cup removed. Use scoop with handle to prevent contamination of food.
      • (2) Ice scoop removed. Store scoop outside machine in a clean dry container.
      • (3) Raw eggs moved to bottle shelf to prevent cross-contamination.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Small white cooler ambient temperaure measured at 12C.
      • Corrective Action(s): Adjust/service cooler. Do not store any potentially hazardous foods in this cooler until it can maintain a temperature of 4C or colder.
      • Correct by: As soon as possible
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff on duty has valid FOODSAFE level 1 or equivalent. Staff reported their certificate expired in December 2024 and reported that they are enrolled but have not completed the course.
      • Corrective Action(s): Complete course and/or enroll more staff in FOODSAFE level 1 or equivalent.
      • **At least 1 staff on duty must be FOODSAFE level 1 or certified.
      • Correct by: September 21, 2025
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: Cookies are prepared at home and brought in frozen
      • Corrective Action(s): Must prepare all foods on site or purchase from approved suppliers. Cease and desist making cookies at home that will be sold in store. If want to make "homemade cookies', prepare cookie dough and freeze onsite and freeze.
      • Violation Score: 3
  6. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): [REPEAT VIOLATION] QUATs sanitizer pails (X3) at service area measured at 0-100 ppm QUATs concentration. QUATs test strips observed not available on site. Staff changed sanitizer which measured at 200 ppm QUATs concentration during inspection.
      • Corrective Action(s): QUATs sanitizer must be maintained at 200 ppm at all times to adequate sanitize food contact surfaces throughout the day. Change sanitizer frequently (asper approved sanitation plan). Obtain QUATs test strips immediately to have staff verify sanitizer strength every hour, or as per approved sanitation plan.
      • Violation Score: 5
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Low-temperature chemical dishwasher not able to dispense minimum of 50 ppm chlorine sanitizer at plate surface. Dishwasher measured at 0 ppm chlorine concentration after four loads. 2-compartment sink available on site with drain plugs and bleach.. 2-compartment dishwashing method signage provided to staff.
      • 2. QUATs sanitizer in pails with wiping cloths (X3) measured at 0-100 ppm QUATs concentration with test strips. Staff prepared fresh sanitizer solution in all pails during time of inspection which later measured at 200 ppm.
      • Corrective Action(s):
      • 1. Clean and sanitize all equipment (e.g. tongs, mixing utensils, cooking utensils/equipment) using the 2-compartment warewashing method and bleach. DO NOT use any re-usable glassware/servery until the dishwasher has been repaired and verified functioning by the health inspector. All food MUST be served in disposable/take-away containers until such time a follow-up inspection has been conducted by the health inspector.
      • 2. Maintain sanitizer for food contact surfaces at 200 ppm QUATs concentration by changing the solution every 2 hours (or as per approved sanitation plan). Verify sanitizer strength throughout the day with QUATs test strips to ensure it is adequate to sanitize food contact surfaces.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low-temperature chemical dishwasher measured at 0 ppm chlorine concentration with test strip after running the dishwasher 4 times. Bleach sanitizer bottle was changed between dishwasher loads, however, dishwasher was not able to dispense minimum 50 ppm chlorine concentration at plate surface.
      • Corrective Action(s): Repair dishwasher to ensure it is able to dispense 50-100 ppm chlorine concentration at the plate surface for adequate sanitation of dishware, utensils and equipment. Do not use the dishwasher until verified functioning by the health inspector at the follow-up inspection.Verify and record sanitizer strength with available test strips daily (or as per approved sanitation plan).
      • To be corrected by: Friday, Nov 22, 2024
      • Violation Score: 9
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer dispenser was not dispensing any detectable sanitizer. Cover for dispensing unit was removed and there appears to be air in the line that is not fully removed when the dispenser is turned on.
      • Corrective Action(s): - Have dispenser adjusted/repaired so that it is consistently dispensing 200ppm quats sanitizer at all times. Due: January 19, 2024
      • Also purchase test strips for this type of sanitizer for monitoring as well.
      • - Bleach available on site, switch to using 1tsp bleach in 1L water instead of quats sanitizer until the dispensing unit is adjusted/repaired.
      • Violation Score: 15

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